Glossary - Ingredients

Oboro Tofu / Silken Tofu Curds

A fluffy-textured tofu prepared by adding the coagulant "nigari" to soymilk and quickly scooping up before it takes full effect

What is oboro tofu?

Oboro tofu / silken tofu curds (おぼろ豆腐 in Japanese) are curds of melt-in-your mouth super soft silken tofu highlighting the natural sweetness of soybeans. Oboro tofu is often eaten with simple seasonings such as soy sauce or salt to enhance its inherent flavor. "Oboro" is the Japanese expression for "cloudy" or "hazy", and this tofu's name is borrowed from "oboro dzukiyo", the Japanese expression for a misty moonlit night in spring, indicating its resemblance.

Nutrition facts

As its main ingredient is soybeans, oboro tofu is high in proteins. It also contains the B vitamins and various minerals.

Storage to prevent food loss

If unopenend, oboro tofu can be stored for up to one week in a refrigerator. However, as freshness is highly important for tofu, its flavor will decrease with each passing day. Please consume as quickly as possible after purchasing.

Trivia

Oboro tofu is said to have been eaten from as far back as the Edo period (1603-1868). It can also be made at home using unsweetened soymilk and the natural coagulant "nigari", which is derived from seawater and primarily consists of magnesium chloride.

Caution

Oboro tofu will break apart if overheated. When using in cooked dishes, take care not to overboil in order to retain its characteristic delicate texture.